10 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 
Herb Magic 
Extreme care has been used in the preparation of these herbs to insure you 
a product that is clean and full of flavor or fragrance. All the culinary herbs 
have been carefully gathered, inspected, and sorted and washed; then placed in 
screen bottomed trays and dried under cover so as to preserve every possible 
bit of the fresh natural fragrance and flavor. After another inspection they are 
stored in air-tight containers until packaged. 
These flavorful herbs are granulated, ready to use. A folder, prepared by Mrs. 
Toole, gives many suggestions for the use of these herbs, enclosed with each order, 
on request. It will just fit your card index recipe file. 
It is not possible to give exact amounts to be used of the different herbs due to 
varying tastes. In a general way, start with a level teaspoonful for six portions 
and increase or lessen the amount according to taste, or in recipes use one scant 
teaspoon of dried herbs where a tablespoon of green herbs is called for. 
PREPARED CULINARY HERBS 
Basil — Has a spicy flavor, which is very desirable; for salads and dishes 
containing tomato and cheese, eggplant, squash, carrots, peas, meats; and es- 
pecially for meat substitutes, including beans and fish. 
Bay Leaves — The popular flavoring medium included in countless recipes. 
Celery — A convenient way of adding this well-known flavouring to soups 
and many other dishes. Celery is rich in magnesium, iron, potash, lime, sulphur 
and chlorine. 
Chives — Retains the Chives flavor very well, and is a most convenient way 
to add the delicate onion flavor to all sorts of dishes. 
Fennel — An anise-like flavor, delicate in quality. Used in soups, bever- 
ages, Salads and desserts. Especially associated with fish cookery. It is said 
Fennel is to fish what Mint is to lamb. 
Lovage — A rich celery-like flavor, with a lingering nutty after flavor. Used 
in countless ways—delightful in soups, sauces, salads, stews; and combines well 
with other herbs. 
Marjoram — Sweet Marjoram is a well known old herb of many uses. It 
has a very pleasant rich flavor that may be used alone or combined with other 
herbs in soup, stews, sausages; added to dressings for fowl and fish, and to soup; 
—in fact used in almost endless ways. 
Mint — The cool, fresh flavor of Mint, or, as it is also known, Spearmint and 
Lambmint,—has many uses such as flavoring for cooling drinks, sauce for lamb 
or mutton, to flavor beets, peas, carrots and many others. Used sparingly in 
fruit salad, combining particularly well with bananas, pineapples, or oranges. 
Applemint—A variation of mint which may be used in the same ways as 
ordinary mint. 
Pineapple Mint — Another variation of mint with a subtle flavor. 
Orange Mint — A variation especially delightful when blended with apple- 
mint. 
Oregano — This is a marjoram much used in Greece, Italy and in Mexico. 
The flavor is strong but much like Sweet Marjoram. It is used generally where 
Marjoram is used, especially in meat stews, gravies and sauces. 
Parsley —- Except for garnishing, our dried and flaked Parsley may be most 
conveniently used for any purpose that fresh parsley is used. Parsley is rich in 
iron and mineral salts. 
